Trappist beers

There is a man who wants life and live happy days? This is the phrase that Saint Benedict wanted for novices who becomes monks before entering definitively in the monastery, and the Trappist beer is the highest manifestation of the Benedictine often summarized in “ora et labora“, of extraordinary size also material can take the monastic life.The monasteries that produce Trappist beers are worldwide 12 . 1 by the U.S.A. – Spencer, 2 from Holland – La Trappe and Zundert, 1 Austria – Engelszell, one from France – Mont des Cats, 1 from Italy – Trefontane and six from Belgium – Orval – Westmalle – Achel – Chimay – Westvleteren – Rochefort .This is not abbey beers. In the 50s in Belgium there were 50 brasseries that used the term “Trappist beer” but with the Trappists and often also with the monks had nothing to do.Is in this context that eight Trappists monasteries were founded “The International Trappist Association” whose members may use the “Authentic Trappist Product”. Today there are 12 monasteries that produce beer that can use this brand. They also have a website www.trappist.com where you can find all the informations about.This logo certifies that the products was manufactured in a Trappist monastery under the direct control of the monks and the revenue from the sales are destined to the social aim of the abbey. And ‘for this reason that the Dutch Trappe had left the group because it has been marketed for a period by a multinational.Most of the beers are drawn to the world. Always be found at the top of the international charts with the best beers. Westvleteren in particular for more than 10 years at the top. The following stably rochefort 10 always in the top 10.Craft beers are linked to ancient processes sometimes even centenarians, handed down by monk to monk also in a secret.The monks do not spare in grades spirits and in the goodness of the mixtures, the beer for them has always been a real food that for centuries has been the true sustenance of orders that mattered even thousands of mouths to feed every day. The beer has become food for them in some cases, due to its cheaply (93% of the content is water), its principles nutrients, and the discovery of the antiseptic properties of hops, which made this drink a chance to take in liquids healthy manner even where the water was stagnant and swampy. In some monasteries it was allowed to drink several liters a day even in times of fasting as Lent. The monks in major monasteries usually produce 4 types of beer. A sour beer, low alcohol for monks, a beer a little ‘more nutritious for the pilgrims, a beer more body to the abbot or the prior and most recently a special beer for the bishop or cardinal and the lord of the country. Is said to be from the crosses on the barrels in which the  brasseur monk distinguished types of beer, which are born names double, triple and Quadrupel.And ‘this mix of intelligence, poor visibility, stories and ancient recipes that made them legendary and popular. But above all it is their kindness that distinguishes them from many imitations.Many guys today are starting to produce beer would make false papers to learn from monk in charge of the brewery of Westvleteren or Orval.For some monastry as Chimay and the La Trappe beer business has become a millionaire business and allows the monastic community to offer scholarships, subsidies to the poors, green projects to the territory where stands the brownery. Other monasteries as Westvleteren chose a low profile, they themselves say: “we do not live to produce beer, but we produce beer for to live.”Health at all.